As a Mexican that loves to cook Mexican food, I loved them. Trying to go full carnivore and was having corn tortilla withdrawals, no more. I made a double batch and they looked like crap, nothing like yours but boy were they good. My teenage daughter said that alone they taste like quesadillas. We had birria style meat and they were the bomb! Thank you!
I am also Mexican and even though I already plan on trying to make these (and I do trust that Chris’s wife has good taste in 🇲🇽food 😅) I appreciate this endorsement 😂❤🇲🇽🌮. It is all the more encouraging. I miss tortillas.
OH! MY! GOSH! These are FANTASTIC! And EASY, too. I made 6 tortillas, then made the last one almost double. Carefully turned it over, and dried it extra long until it was almost crispy in the low heat oven. Topped with favorite pizza sauce & toppings, heated 'til bubbly, and it's an AMAZING thin-crust personal-size PIZZA!!!!!!
The morning you posted this video, I made these as I was looking on YT for a new carnivore breakfast recipe. This is my honest review. My ladle must be bigger than yours because my batter yielded 6 tortillas. Mixing: The batter came together in minutes. It probably took longer to measure everything than it did to mix up. Trust Chris when he says that it will thicken as it sits, so don't be afraid that it's too liquidy. Cooking: These are extremely delicate! The low heat will allow time to flip, so patience is required during this step. They will not burn. Drying time: This step is vital to a good tortilla. I know they look great, and you might want to dig right in. Don't. Trust me. And use the parchment paper for when they first come out of the frying pan. They are slightly tacky and will stick to the grid pattern of the drip insert to your cookie sheet. They come away from the paper easily when it's time to put them in the oven. Sturdiness: Surprisingly sturdy! I sliced a leftover ribeye from last night's dinner into thin strips and fried them until almost crispy. Added some Oaxaca cheese and jalapenos. My tacos are never skimpy. They were full of goodness. They never fell apart! Taste: They don't have a taste. Weird, but ok. Maybe I will try some salt or seasoning in the batter next time. Thank you, Chris, for giving this community another option that was unavailable to those who are determined to incorporate healthier choices into their new lifestyle.
I am happy to know that they don't have a taste because then you can season them according to the recipie you are making, I'm thinking chicken bacon ranch salad tacos, with homemade bacon grease mayo, spinach and jack cheese, yum!
Oh I’m excited for this one - a no-pork-rinds carnivore tortilla! You never disappoint with your recipes, Chris. And fyi, Ash seems so much happier lately after quitting the job that didn’t appreciate her. Thanks for all y’all do 😊❤️
My guy, I'm currently 33 days into a 40 day fast and these are going to be one of the first things I make as part of my re-entry into eating. I absolutely missed street style Carne Asada tacos, and I'm going to make dozens of these tortillas. Please never stop creating these wonderful recipes. And if you haven't already thought about it, you should start working on a recipe book that is spiral bound with spill proof lamanated pages.
I understand about the time issue. I work 60 to 70 hours a week in five days time and am usually wiped out on Saturday then only have Sunday to work on projects and meal prep for the week ahead.
Chris you need to do a cookbook!!! Love your recipes! The meatballs with no pork rinds and ricotta cheese in them were a game changer for this carnivore Italian Nonnie Can’t wait to try these tortillas!!! Thank you and your wife for all you do !!!
I love how supportive and sweet your wife is towards you...what a gift she is to you!! It convicts me to be sweeter towards my hubby too! God Bless all you do for your viewers!!
He made the carnivore pancakes recipe!! His wife loved them and said they reminded her of Cracker Barrel Restaurant pancakes (amazing glowing review). I just saw the pancake video earlier today. Ordered my first bags of beef gelatin and egg white powder to make them. I just started eating Carnivore yesterday, May 1st. I had no idea of the treats I was in for eating Carnivore and transforming my body & health.
So crazy, me and my boyfriend were just talking about finding a recipe for tortillas and this shows up!! Thanks Chris, you're an absolute Godsend for the carnivore world. I love your wife's commentary about all the food as well!
Great job Chris. Love your videos. I'm down almost a hundred eating like this. Keep coming up with the innovative ideas. You are truly remarkable. Thanks for all you do.
These are great! Easy too! Thank you for another cool carnivore keeper! Btw, on one batch i tried drying in my air fryer @ 180 for about 8 minutes! Perfect!
Thanks Chris and Ash. I love your show! I’m stuck here in my chair with a broken kneecap and a brace trying to learn to walk with a walker. I can sit and watch your videos.
You can cut up his carnivore tortillas and fry them in oil whala you have a crunchy carnivore chip. I’ve never tried but that’s how I used to make my own chip with tortillas. Let us know how it comes out
I have a side question about egg white powder. Do you know if the egg whites you use in the powder are cooked or raw? I made my own version using raw egg whites in a freeze dryer because up here in Canada the powder is hella expensive. Your powder looks very, very white compared to mine, like a cooked egg white would. Thoughts?
I’m pretty sure it’s just freeze dried, but I’m not for certain. The way it cooks up I’m assuming it’s still raw proteins. Should work fine either way though. 😊
WOW! You top yourself every time, Chris! These look delicious! I will make these. We could use them to put just a hamburger on, too! Great camera work, too!😉❤️❤️ You are so good to us!💞 Thank you, Chris!❤️
Would you be able to use these to make a quesadilla or would you need to prepare it a different way? I appreciate your creativity and your hard work. And I love seeing Ash be excited when you make foods that delight her taste buds.
I would DEFINITELY use these for quesadillas. Lay one in the skillet with a small amount of melted butter on medium heat, add quesadilla fillings of choice, add another tortilla on top. Fry until browning and beginning to get crispy. Flip and fry again. Cut and serve. Or you could make one big tortilla and fold it around the filling and fry and flip the same way. 😊😊😊
Well it took a second batch for me to get my rhythm. But I’m excited to try these tonight. Thank you for providing options for the carnivore diet. I’ve noticed big changes in the last 3 months and didn’t have to give up being a foodie. Just what I ate. Your channel has been a life saver. Keep it up and stay safe.
Hi. I made theses today and they were not at all like yours. So I thought it through and realized I had used my homemade sour cream with probiotics! It has none of the additives of regular sour cream. So they were so soft and not sturdy. I have learned a good lesson today! Added some cheeses and turned them into chaffles. So no waste! Have a great day all!
Just want to note that at least one brand, Daisy, doesn't have really any additives. In case it's the enzyme or probiotic level in your more live, homemade stuff that's throwing it off (not a lack of addtl. thickeners or anything hopefully..) and u or others want a decent store option to try. I hate it that the OG ones ( usually) DO have the additives ! I can't really so dairy at all right now tho, anyway.
These were an epic fail for me. Clearly it was user error, but I'm not sure what I did wrong. I used exact amounts of the ingredients as listed. I needed to add more cream to thin out the batter, but then the tortillas wouldn't brown, and always tore into bits when I tried to flip them. I tried turning up the heat a bit and finally got them to brown a bit, but they always fell apart. Please help me troubleshoot as I really want to make them! The bits I salvaged tasted great!
My suggestion would be to start with a thicker batter and spread it with the spoon more. More structure from the higher egg protein ratio will help. Also work with your heat to find the right level. And maybe a little more fat in the pan than I needed to start with. 😊
This is the first time I've ever commented on a video, but I HAD to! These are PHENOMENAL!!!! Do yourself a favor and make them immediately. In fact, make a double batch and freeze them. I stuck half in the refrigerator and half in the freezer. The ones in the freezer were still good as fresh once I warmed them on the skillet. I made enchiladas with some, and some I just ate plain. I did add in a heaping 1/2 t of salt to batch, just for reference. Otherwise, I followed the recipe exactly.
So tried....flavor is nice, but I couldn't get them to not tear apart...watched over & over....tried cooking longer.....thicker....is the kind of pan important...suggestions?
Chris, you really are a carnivore kitchen wizard! Mashed potatoes, refried beans, and more....You should do carnivore recipe challenges....where the subscribers give you a request and you make it carnivore, I think that would be fun. I'm convinced you could make almost anything carnivore!
Hello from Nicole in Wyoming-being a Cali native myself I'm with Ash on it's all about how those flavors blend together, so thank you so very much for this amazing recpie! I am converting to ketovore and I love my bread, I want to suceed, so thank you for helping to set me up for sucess! I have a question cause you're good at this-will this recipie work for chaffles? If so would the taste blend well for burgers? I am just curious, waiting on my chaffle maker from Amazon now..also do you know any good carnivore pizza crust recpies? I was making egg noodles fom scratch, spaghetti, lasagna, ravioli, but those are made with flour, I am curious to know if it's possible to roll these tortillas up and cut them and make chicken alfredo, with garlic mushrooms and salt and pepper-would we still need to dry them I wonder? You have inspired me, well that look on Ash's face when she took that first bite-that's true love right there!
Hello! Glad you’re here. I’m not sure about chaffles as I don’t own a waffle iron, but you could certisbky try. As for pizza crust and noodles I’ve got you covered on that. 😊 Here’s a couple recipe videos to help you out. 😁👍🏼 Pizza crust - th-cam.com/video/5WoeuOyMUUU/w-d-xo.htmlsi=dt0XxIFhSCTWu2dG Pasta - th-cam.com/video/sQ8PfsLOhdY/w-d-xo.htmlsi=WQLbNfO5YZQDGYkn Lasagna - th-cam.com/video/JdU0yazy75M/w-d-xo.htmlsi=4XDRbGMr6rHP0r6j
haha! You can see The Boss step in when you thumbed up at the microwave! 😅 Chris, you truly are making the Carnivore lifestyle so easy to adapt to and make a part of daily life! TY & I really appreciate Ash's take on taste! Hugs from Canada you two!
I always get mine online. NOW brand throws it on sale on Amazon regularly. Here’s a link to the one I use most often. 😊 amzn.to/3UARzOL ❗️As an Amazon Associate, I earn from qualifying purchases.
Welcome! So glad you’re here. Ash and I are professional musicians in Nashville. She’s a country artist and I play lead guitar and act as band leader and manager for her. This music isn’t mine, but eventually I’d love to record my own musical tracks for my videos someday. I haven’t tried this but it sounds awesome and these tortillas should to that no problem. 😊
Just want to clarify -- maybe it looks different in video -- but, that "2 teaspoons" and "4 teaspoons" is in fact, teaspoons right? Because I swear that looks like tablespoons worth of gelatin. Love your recipes!
I'm trying these in a week or so. I'm dairy sensitive so I gotta get the raw dairy. Could you make a recipe for tortillas without dairy.. possibly.. please?! Thanks! Love your channel!!🔥🔥
These are absolutely amazing. I broke all but two trying to flip them last night and made cheese quesadillas. My husband loved them but was so sad there were only two. Tonight is taco Tuesday so I’m trying again. You make it look so easy! I’m hoping with practice I’ll get my flip down without breaking them or scrunching them up!
@@ChrisCookingNashvilleThank you! I was a pro by the time I was done the second batch. This is a fabulous recipe. It’s actually tastier than regular wheat tortillas!
It seems these might be leaning more toward a "flour" tortilla more than a "corn" tortilla. But what would happen if ou put a little corn flavoring in the batter????? I too am CA born and raised, I so much miss good Mexican Food.
I am so happy to have found you!! My husband, Father in law and I have recently gone carnivore. I am an avid baker/home cook and have been bored to tears. I love being creative in the kitchen and you have really got my brain going. Thanks!! I was hoping you would have recommendations on your website (invaluable) for products you use. I'm a diy kinda gal and have made egg white powder but would love to know what you use. Thanks again.
Hello! I’m so glad you’re here. I totally understand as I was the exact same and got so bored hence my channel. 😊 Congrats on the new journey for all of you! Here are my two recommendations for egg white powder. Currently I’m experimenting with this one. www.sportprotein.com/ Discount Code: SPECIAL12 This is the one I used in the past. amzn.to/4cSliZv If you need any help, recommendations, or have trouble with any recipes don’t hesitate to reach out. Always happy to help if I can. 😊
I apparently need some HELP! I just made a batch and could not get a single one to work. They would never cook enough to flip. They didn't look dry like pancakes - not even after 5 mins on the first side. I got the ingredients correct. What am I doing wrong? Newbie to Carnivore so help would be most appreciated
Hmm… my guess is your heat needs to be turned up. You also might try upping the egg white powder to see if that helps. Your sour cream might have a higher water content to it. You can also let the mix sit in the fridge for a bit to hydrate the egg white powder and then mix again before cooking. You can also add an extra whole egg (so 2 eggs instead of 1) to help stabilize it more.
In Thailand there is no unsweetened heavy cream and there is no egg white powder either. So I whisk 7 egg yolks with salt and fry this mixture in the pan for about 30 - 40 seconds. A nice, solid egg plate is created. I can then fill them with minced beef, cheese or tuna, etc.
Hello friend! Use about 2-3 egg whites for the egg white powder (beat them separately until they are stiff, put them in at the end and don’t over stir), as for heavy cream use whole milk with extra butter (maybe 2 tablespoons)… it should make it close in texture.
When it comes to store bought tortillas, I agree they lack flavor and proper texture. But if you had a tortilla authentically made with lard and cooked to perfection. They are full of flavor with amazing texture and you can eat them absolutely plain and won’t stop! I am curious if you got the texture and no egg flavor with your recipe. I’ll give it a go and see. Mahalo for your video.💯🤙🏽
I should finished watching the video before i asked the question. I was so excited. I made your first version and they tasted great. I messed up the tallow so my finshed product was not pretty but ate them anyway.
I was excited to try these. Unfortunately It didn't work for me. They just kept falling apart. Weather I cooled it for 1 or 2 minutes they just fall apart.
As usual you answered my question even before I asked it. Yes, there is a better way to make carnivore tortillas. Can't wait to try this one and I also am going to see how far it can be pushed. I'm thinking quick easy taco pizza. IF I can make bigger ones, then burritos. I hear breakfast burritos calling me, again. Oh the wonders we will create. You sir, have revitalized my carnivore journey.
@@ChrisCookingNashville Well that didn't go so good. I had to add over a cup of HWC just to get it a little runny. Then with all the extra liquid it took like 5 minutes for the first side to cook. Tried flipping the thing over and it folded like an omelet. Or it would tear. Or it was crispy. Or it was fine and then the other side would not release from the pan. I've tried for an hour and 1/2. Turned the heat up, turned the heat down. Used more lard, used less lard. I'm sure it's all the HWC I had to add but I don't understand why I needed to. The 1st 1/2 cup made it like thick pancake batter. Like i was trying to make 1/2" thick pancakes back in the day. I even used grams just to be sure I was hitting the exact numbers you had in the card. Oh well. At least nobody saw me give up and dump the leftover batter. Guess were having fish for dinner instead of tacos.
Sorry to hear that. Perhaps the sour cream you used maybe? Or too much egg white powder or gelatin? Very odd that it would take much heavy cream and still be that thick.
I need a little help with eggwhite powder before I try this. Seems I may be using too much, which is making inconsistent results in various recipes., (mac n’ cheese noodles cardboard texture and eggy. You mentioned perhaps too much eggwhite powder. Another time mashed potatoes awesome once, then sorta gritty another time.) Can you tell me the gram weight of a tablespoon of egg white powder?
Hi Jennifer. I’ve ever weighed my egg white powder in any of my recipes. For the Mac n cheese it sounds like too much egg white powder as it will create a dry and spongy consistency if using too much. Give the mashed potatoes it sounds like it was under blended if it was gritty.
Good question. A few things: 1, as a carnivore I don’t want the ingredients that aren’t animal products. 2, I don’t know if some of the ingredients are as clean as they claim they are. I’m no expert but I wonder. 3, low carb stuff in the grocery store usually makes me feel sick, especially if it has wheat fiber and other ingredients like that in it, which stuff like that usually does. If they work for others that’s awesome, but they don’t make me feel good and I find I’m much better off with something like this. 😊
Mine did not turn out at all...wondering if you use a specific sour cream or cream..im from Canada so not sure if i can mimic your stuff exactly...the batter even before i added the cream was thick. Also not sure if the pan ks the problem or what. Any tips?
Just came across this channel and love love it! Do you have a chips recipe? I've seen all these egg whites recipes but think you're one those ppl that would do it justice. thx
😢😢😢😢😢😢 I can't have these 😢😢😢 they are made with everything I'm allergic to😢😢😢😢 i barely can eat egg whites....i never had beef gelatin. What can i do i can't have starch or gluten 😢 sorry i am complex..
I understand. Sorry to hear that. I’d start with a strict elimination diet and go from there to find what you can have and then stick within those lines to begin with. I know that makes recipe creation a lot harder but at least it gives you a place to start from.
Hey there! For egg white powder you want the only ingredient to be egg whites. It may be labeled egg white powder or egg white protein powder, but as long as the only ingredient is egg whites they’re the same thing. Anything else in the ingredients will mess with it. I get mine on Amazon usually, and I really like NOW brand egg white protein powder. For gelatin, any unflavored gelatin will work (animal based gelatin). The Knox gelatin in the store is pork based. I buy NOW beef gelatin on Amazon because I can get large containers and it works really well for me. Good questions. 😊👍🏼
Yes! It actually works even better. I didn’t own one when I did these, but I do now. That’s what I did for this live stream: th-cam.com/users/liveZUR2DONNea0?si=BxzBbxWTaYaRUD0E
Starting new on carnivore diet and in need of new creative food recipes... Your videos are a breath of fresh air, Thank you!! I just want to ask what is your favorite of gelatin powder and eggs white powder brands? I have never use those things before.
Thank you so much! So glad you’re here and beginning this journey! I like NOW brand for both personally. I’ll link some below for you to check out. 😊 Egg White Powder - amzn.to/4co7OVQ Gelatin - amzn.to/3TvmXx4 ❗️As an Amazon Associate, I earn from qualifying purchases.
I hear that baby corn is low in carbs…would you have a recipe for corn tortillas or even cornbread? I am not good at creating recipes but I am good at modifying them.
Hey thank you! I use Imarku pans but I also have started using a sensarte crepe pan for tortillas and pancakes both. Here’s a link to my pans and also one to the crepe pan. 😊 Imarku pans - amzn.to/3ISFWvg Crepe pan - amzn.to/3IRmX4d ❗️As an Amazon Associate, I earn from qualifying purchases.
Not sure why but spreading with a ladle was an epic fail for me so I just poured it in then picked up the pan and tilted and swirled it around to get the batter to spread in a larger circle. That worked great and these are amazing. Thank you!
This recipe is OFF THE CHAIN!!! I just made them. Ruined the first 2 tortillas by not being delicate and turning the heat down. Deliciouso, soft bite and looks like its floury cousin. Carb count for the total recipe 16.3 Protein 25.3 Fat 77.5 . I am going to try them as a crepe substitute with marscapone and and fermented blueberries. Keep Creating Chris!!
Thanks Chris & Ash. Making carnivore chili today. How perfect to see your new video for tortillas this morning. Have to run to the market and get sour cream. Could this recipe be used for chips for nachos?
Here’s one I’m experimenting with currently: www.sportprotein.com/ Discount Code: SPECIAL12 And here’s the one I used for a long time: amzn.to/4cSliZv I always source it online because finding it in stores seems to be nearly impossible.
Haha takes a little practice to know when and how to flip, but you’ll get it down. Your stove and pans will also take some learning to know how it works best. You can make them a bit thicker if need be at first too. 😊
No the uncooked egg white protein is how this cooks together the way it does to hold together. Chicken flour will make them crumbly and they’ll fall apart.
As a Mexican that loves to cook Mexican food, I loved them. Trying to go full carnivore and was having corn tortilla withdrawals, no more. I made a double batch and they looked like crap, nothing like yours but boy were they good. My teenage daughter said that alone they taste like quesadillas. We had birria style meat and they were the bomb! Thank you!
I’m so glad! That’s very high praise! 😊❤️
Yummm
😊
I am also Mexican and even though I already plan on trying to make these (and I do trust that Chris’s wife has good taste in 🇲🇽food 😅) I appreciate this endorsement 😂❤🇲🇽🌮. It is all the more encouraging. I miss tortillas.
Hope you enjoy 😁👍🏼
OH! MY! GOSH! These are FANTASTIC! And EASY, too. I made 6 tortillas, then made the last one almost double. Carefully turned it over, and dried it extra long until it was almost crispy in the low heat oven. Topped with favorite pizza sauce & toppings, heated 'til bubbly, and it's an AMAZING thin-crust personal-size PIZZA!!!!!!
I’m so glad you enjoy them! 😊😊😊
I'm going to deep fry these in lard and see if I can get crispy crunchy taco shells. I love crunchy taco shells. This will make amazing enchiladas. ❤❤
Great idea! Let me know how it goes. Hope you enjoy. 😊
Great idea!❤️
👆🏼👍🏼😊
Yes please update if you are or aren't successful.
Yes 👆🏼😊
The morning you posted this video, I made these as I was looking on YT for a new carnivore breakfast recipe. This is my honest review. My ladle must be bigger than yours because my batter yielded 6 tortillas.
Mixing: The batter came together in minutes. It probably took longer to measure everything than it did to mix up. Trust Chris when he says that it will thicken as it sits, so don't be afraid that it's too liquidy.
Cooking: These are extremely delicate! The low heat will allow time to flip, so patience is required during this step. They will not burn.
Drying time: This step is vital to a good tortilla. I know they look great, and you might want to dig right in. Don't. Trust me. And use the parchment paper for when they first come out of the frying pan. They are slightly tacky and will stick to the grid pattern of the drip insert to your cookie sheet. They come away from the paper easily when it's time to put them in the oven.
Sturdiness: Surprisingly sturdy! I sliced a leftover ribeye from last night's dinner into thin strips and fried them until almost crispy. Added some Oaxaca cheese and jalapenos. My tacos are never skimpy. They were full of goodness.
They never fell apart!
Taste: They don't have a taste. Weird, but ok. Maybe I will try some salt or seasoning in the batter next time.
Thank you, Chris, for giving this community another option that was unavailable to those who are determined to incorporate healthier choices into their new lifestyle.
I’m so glad you enjoyed them! Thank you so much for the review. ❤️❤️❤️😊
I am happy to know that they don't have a taste because then you can season them according to the recipie you are making, I'm thinking chicken bacon ranch salad tacos, with homemade bacon grease mayo, spinach and jack cheese, yum!
Yummy 😊
@@preplikeagypsy10please share your bacon mayo recipe😋
👆🏼
Oh I’m excited for this one - a no-pork-rinds carnivore tortilla! You never disappoint with your recipes, Chris. And fyi, Ash seems so much happier lately after quitting the job that didn’t appreciate her. Thanks for all y’all do 😊❤️
She definitely is. She’s getting so much attention for her music and we’re honestly doing so well. 😊😊😊
My guy, I'm currently 33 days into a 40 day fast and these are going to be one of the first things I make as part of my re-entry into eating. I absolutely missed street style Carne Asada tacos, and I'm going to make dozens of these tortillas. Please never stop creating these wonderful recipes. And if you haven't already thought about it, you should start working on a recipe book that is spiral bound with spill proof lamanated pages.
Haha thank you. Yes once I can afford to quit my day job my first project is to work on a cookbook. 😊
@@ChrisCookingNashville If you want to try to do a crowd funding for a cookbook, I'd be one of your first donors.
I appreciate that. It’s more the time to do it than the money right now. 😊
I understand about the time issue. I work 60 to 70 hours a week in five days time and am usually wiped out on Saturday then only have Sunday to work on projects and meal prep for the week ahead.
I hear ya. 4 Jobs and 100-120 hours a week for me. 😊
REQUEST!!
Create your cookbook.
Include link to video for each recipe.
STAT!!❤
Haha it’s definitely in the plans to write. 😁
Chris you need to do a cookbook!!! Love your recipes! The meatballs with no pork rinds and ricotta cheese in them were a game changer for this carnivore Italian Nonnie Can’t wait to try these tortillas!!! Thank you and your wife for all you do !!!
Thank you so much! As soon as I can afford to quit the day job the first project will be working on a cookbook. 😊
I love how supportive and sweet your wife is towards you...what a gift she is to you!! It convicts me to be sweeter towards my hubby too! God Bless all you do for your viewers!!
My wife is an amazing and beautiful woman. I’m a very blessed man. I’m sure your hubby is too if it matters that much to you. 😊😊😊
Maybe they’ll cook if you’re sweet? 😂
Dude if you end up making carnivore sugar free pancakes with egg white powder and beef gelatin I’m going to declare you a genius.
Watch my channel in the coming weeks 😉
I saw that one the other day. They look delicious. I'm waiting on my egg white powder. Thanks Chris!
You’re welcome. 😊
He made the carnivore pancakes recipe!! His wife loved them and said they reminded her of Cracker Barrel Restaurant pancakes (amazing glowing review). I just saw the pancake video earlier today. Ordered my first bags of beef gelatin and egg white powder to make them. I just started eating Carnivore yesterday, May 1st. I had no idea of the treats I was in for eating Carnivore and transforming my body & health.
I’m so glad you enjoy them! I think they’re so good as to many others I’ve heard. 😊
So crazy, me and my boyfriend were just talking about finding a recipe for tortillas and this shows up!! Thanks Chris, you're an absolute Godsend for the carnivore world. I love your wife's commentary about all the food as well!
You are so welcome! Hope you enjoy. 😊
Your phone listens to you and shows you what you are talking about. There are NO coincidences.
Probably so
NO WAY!!! ❤😂🎉😢😮😅😊
.
My day is better now
I’m so glad. 😊
😅🤣😂mine too❤
😁😁😁
Great job Chris. Love your videos. I'm down almost a hundred eating like this. Keep coming up with the innovative ideas. You are truly remarkable. Thanks for all you do.
Thanks! Will do! And congrats!!! You’re killing it! 😃
Can’t wait to try these. Simple ingredients and easy process. I love Mexican food and your recipes are always wonderful!
Hope you enjoy 😊😊😊
These are great! Easy too! Thank you for another cool carnivore keeper! Btw, on one batch i tried drying in my air fryer @ 180 for about 8 minutes! Perfect!
Awesome thank you for sharing! 😊
I’m literally clapping my hands as I listen to Ashley describe them! 🤣🙌
Haha she’s great isn’t she? 😂
Thank you Chris and Ash, they look great I have all the ingredients on hand to make them. Yeah! ❤
Awesome! Hope you enjoy. 😊
Yea!!
😊
Thanks Chris and Ash. I love your show! I’m stuck here in my chair with a broken kneecap and a brace trying to learn to walk with a walker. I can sit and watch your videos.
Oh no! I’m sorry to hear that. But thank you for watching. I hope you enjoy the video binge and that you heal quickly. ❤️
Yikes. Here's wishing you a speedy recovery to a very painful injury. My prayers go out to you. 🌮😍
👍🏼😊
Hang in there, Janis! I wish you strength & a speedy recovery. ❤
❤️
Hi Chris, thank u for the recipe!! Imstead of the egg white powder, would the egg whites suffice? Would it still turn out ok?
Thank you. Unfortunately no. If you use liquid egg whites you’ll create creamy scrambled eggs.
I'm looking forward to the carnivore nacho chips!🥳😁
You can cut up his carnivore tortillas and fry them in oil whala you have a crunchy carnivore chip. I’ve never tried but that’s how I used to make my own chip with tortillas. Let us know how it comes out
I have a side question about egg white powder. Do you know if the egg whites you use in the powder are cooked or raw? I made my own version using raw egg whites in a freeze dryer because up here in Canada the powder is hella expensive. Your powder looks very, very white compared to mine, like a cooked egg white would. Thoughts?
I’m pretty sure it’s just freeze dried, but I’m not for certain. The way it cooks up I’m assuming it’s still raw proteins. Should work fine either way though. 😊
Another beautiful recipe, Chris! You are a Godsend ❤❤❤
Thanks so much! 😊❤️
Can you use Unflavored Beef Gelatin Powder? Looking forward to making these... thank you!
Yes that’s what I’m using. 😊👍🏼
I’ll be trying these minus the lettuce and tomatoes. I’m on the carnivore diet so plants are a no no.
😊👍🏼😊
Could you please tell me what BRAND gelatin and powdered egg white you use? And where you get them? Thank You from Fire Station 15.
Hey there! I personally like NOW brand for both. 😊👍🏼
WOW! You top yourself every time, Chris! These look delicious! I will make these. We could use them to put just a hamburger on, too!
Great camera work, too!😉❤️❤️
You are so good to us!💞
Thank you, Chris!❤️
Thank you so much!!! Glad you enjoy the videos. Ash is an amazing camera operator, and she gets better every week. 😊 Thank you so much for watching.
@@ChrisCookingNashville my pleasure!😊❤️
😊😊😊
How much does egg white powder cost down there? In Canada, where I live, it’s $60/lb.
I get it on Amazon when it goes on sale so anywhere from $20-$30 per lb usually.
Lets go!!! And the new website looks amazing!
Thank you so much! 😊
@ChrisCookingNashville not me printing them out thinking...I have bunco tonight... I might need to make some pimento cheese pinwheels to take tonigbt!
Great idea! You could make these a bit thicker and get an amazing roll tortilla/bread for that. 😁
Definitely gonna have to try these.
Music was a bit much though 😅
Music was perfect
Would you be able to use these to make a quesadilla or would you need to prepare it a different way? I appreciate your creativity and your hard work. And I love seeing Ash be excited when you make foods that delight her taste buds.
I would DEFINITELY use these for quesadillas. Lay one in the skillet with a small amount of melted butter on medium heat, add quesadilla fillings of choice, add another tortilla on top. Fry until browning and beginning to get crispy. Flip and fry again. Cut and serve. Or you could make one big tortilla and fold it around the filling and fry and flip the same way. 😊😊😊
'Mexican' crepes ?!?
That’s a good description of the technique. 😊
Well it took a second batch for me to get my rhythm. But I’m excited to try these tonight. Thank you for providing options for the carnivore diet. I’ve noticed big changes in the last 3 months and didn’t have to give up being a foodie. Just what I ate. Your channel has been a life saver. Keep it up and stay safe.
Awesome! Hope you enjoy! I’m so glad you enjoy the channel. Gives me a lot of joy to do this. 😊
Wondering if I added corn extract… maybe they will taste like a corn tortilla? I know that’s not carnivore, but I am mainly ketovore🤔
Possibly! 😊
Hi. I made theses today and they were not at all like yours. So I thought it through and realized I had used my homemade sour cream with probiotics! It has none of the additives of regular sour cream. So they were so soft and not sturdy. I have learned a good lesson today! Added some cheeses and turned them into chaffles. So no waste! Have a great day all!
Good thinking on your feet 👍🏼 Some additional egg white powder should fix that issue with your homemade sour cream.
Just want to note that at least one brand, Daisy, doesn't have really any additives. In case it's the enzyme or probiotic level in your more live, homemade stuff that's throwing it off (not a lack of addtl. thickeners or anything hopefully..) and u or others want a decent store option to try. I hate it that the OG ones ( usually) DO have the additives ! I can't really so dairy at all right now tho, anyway.
Always good to read those labels for sure. 👍🏼
These were an epic fail for me. Clearly it was user error, but I'm not sure what I did wrong. I used exact amounts of the ingredients as listed. I needed to add more cream to thin out the batter, but then the tortillas wouldn't brown, and always tore into bits when I tried to flip them. I tried turning up the heat a bit and finally got them to brown a bit, but they always fell apart. Please help me troubleshoot as I really want to make them! The bits I salvaged tasted great!
My suggestion would be to start with a thicker batter and spread it with the spoon more. More structure from the higher egg protein ratio will help. Also work with your heat to find the right level. And maybe a little more fat in the pan than I needed to start with. 😊
@@ChrisCookingNashville Thanks for these suggestions, Chris! I will definitely try again.
Anytime. If you still struggle let me know and we’ll get it worked out for you. 😊
This is the first time I've ever commented on a video, but I HAD to! These are PHENOMENAL!!!! Do yourself a favor and make them immediately. In fact, make a double batch and freeze them. I stuck half in the refrigerator and half in the freezer. The ones in the freezer were still good as fresh once I warmed them on the skillet. I made enchiladas with some, and some I just ate plain. I did add in a heaping 1/2 t of salt to batch, just for reference. Otherwise, I followed the recipe exactly.
Sounds great! I’m so glad you enjoy them! 😊😊😊
Are you attempting to approximate a wheat flour tortilla or a corn flour tortilla? (I soooo miss corn tortillas!)
Flour tortillas basically. Corn is a much harder thing to emulate. I’m still working on a solution for that.
I mute the music. Love these recipes! So good!
Glad you like them!
Me too. Awful music
That’s a matter of opinion. It’s actually great music. You just don’t know any better.
So tried....flavor is nice, but I couldn't get them to not tear apart...watched over & over....tried cooking longer.....thicker....is the kind of pan important...suggestions?
Nonstick pan is very important. You may want to also try adding a bit more egg white powder. These are delicate when flipping to the second side.
Chris, you really are a carnivore kitchen wizard! Mashed potatoes, refried beans, and more....You should do carnivore recipe challenges....where the subscribers give you a request and you make it carnivore, I think that would be fun. I'm convinced you could make almost anything carnivore!
Haha thank you so much 😊
Hello from Nicole in Wyoming-being a Cali native myself I'm with Ash on it's all about how those flavors blend together, so thank you so very much for this amazing recpie! I am converting to ketovore and I love my bread, I want to suceed, so thank you for helping to set me up for sucess! I have a question cause you're good at this-will this recipie work for chaffles? If so would the taste blend well for burgers? I am just curious, waiting on my chaffle maker from Amazon now..also do you know any good carnivore pizza crust recpies? I was making egg noodles fom scratch, spaghetti, lasagna, ravioli, but those are made with flour, I am curious to know if it's possible to roll these tortillas up and cut them and make chicken alfredo, with garlic mushrooms and salt and pepper-would we still need to dry them I wonder? You have inspired me, well that look on Ash's face when she took that first bite-that's true love right there!
Hello! Glad you’re here. I’m not sure about chaffles as I don’t own a waffle iron, but you could certisbky try. As for pizza crust and noodles I’ve got you covered on that. 😊 Here’s a couple recipe videos to help you out. 😁👍🏼
Pizza crust - th-cam.com/video/5WoeuOyMUUU/w-d-xo.htmlsi=dt0XxIFhSCTWu2dG
Pasta - th-cam.com/video/sQ8PfsLOhdY/w-d-xo.htmlsi=WQLbNfO5YZQDGYkn
Lasagna - th-cam.com/video/JdU0yazy75M/w-d-xo.htmlsi=4XDRbGMr6rHP0r6j
Looks good. I’m going to try it this morning.
FYI- the recipe on the website doesn’t mention the butter.
Thanks for doing what you do.
Oh thank you! 👍🏼😊
Can you make a coated air baked version of french fries or tater tots out of your mashed potatos?
I haven tried and proteins get dry and crumbly when cooked further. Still working to find a solution to that one.
haha! You can see The Boss step in when you thumbed up at the microwave! 😅 Chris, you truly are making the Carnivore lifestyle so easy to adapt to and make a part of daily life! TY & I really appreciate Ash's take on taste! Hugs from Canada you two!
Haha thank you so much!!! All the hugs back to you. 😊😊😊
I don't know where to buy egg white powder. Help!
I always get mine online. NOW brand throws it on sale on Amazon regularly. Here’s a link to the one I use most often. 😊
amzn.to/3UARzOL
❗️As an Amazon Associate, I earn from qualifying purchases.
Thank you I'll check that out. I appreciate your reply!
Anytime 😊😊😊
In my area I wasn't able to find it so I dehydrated my own egg whites . Works perfectly.
That works too 👍🏼
My first time here...love the guitar cutting board...btw assume you're in a band...is that you playing...play guitar and cook...wowwwwww❤❤❤
So tortillas in in Texas texmex are great rolled w salt and butter and dipped in queso...anybody tried this???
Welcome! So glad you’re here. Ash and I are professional musicians in Nashville. She’s a country artist and I play lead guitar and act as band leader and manager for her. This music isn’t mine, but eventually I’d love to record my own musical tracks for my videos someday.
I haven’t tried this but it sounds awesome and these tortillas should to that no problem. 😊
Just want to clarify -- maybe it looks different in video -- but, that "2 teaspoons" and "4 teaspoons" is in fact, teaspoons right? Because I swear that looks like tablespoons worth of gelatin. Love your recipes!
Yes it’s teaspoons. 4 Tbsp wouldn’t even fit into those containers.
I’m still pushing for Taco Wednesdays btw 😁 🌮
😂😂😂
I'm trying these in a week or so. I'm dairy sensitive so I gotta get the raw dairy. Could you make a recipe for tortillas without dairy.. possibly.. please?! Thanks! Love your channel!!🔥🔥
I’ll see what I can think of. Thanks for watching. 😊
You really are incredible so inventive.
An artist in the kitchen too.
Thank you Chris
🇦🇺
Thank you so much 😀
Awesome! How to get egg white powder? Thank you!
These are absolutely amazing. I broke all but two trying to flip them last night and made cheese quesadillas. My husband loved them but was so sad there were only two. Tonight is taco Tuesday so I’m trying again. You make it look so easy! I’m hoping with practice I’ll get my flip down without breaking them or scrunching them up!
You’ll get it down. Also adding a little more egg white powder will strengthen them. They are more firm but easier to flip so it’s a balance.
@@ChrisCookingNashvilleThank you! I was a pro by the time I was done the second batch. This is a fabulous recipe. It’s actually tastier than regular wheat tortillas!
Thank you! So glad to hear. 😊
You meant 4 TABLESPOONS of egg white powder. Right?
It seems these might be leaning more toward a "flour" tortilla more than a "corn" tortilla. But what would happen if ou put a little corn flavoring in the batter????? I too am CA born and raised, I so much miss good Mexican Food.
I agree. I’m not sure but it’s worth an experiment. 😊
Add some almond flour it will be very corn like!
But then not carnivore either
I am so happy to have found you!! My husband, Father in law and I have recently gone carnivore. I am an avid baker/home cook and have been bored to tears. I love being creative in the kitchen and you have really got my brain going. Thanks!! I was hoping you would have recommendations on your website (invaluable) for products you use. I'm a diy kinda gal and have made egg white powder but would love to know what you use. Thanks again.
Hello! I’m so glad you’re here. I totally understand as I was the exact same and got so bored hence my channel. 😊 Congrats on the new journey for all of you!
Here are my two recommendations for egg white powder. Currently I’m experimenting with this one.
www.sportprotein.com/
Discount Code: SPECIAL12
This is the one I used in the past.
amzn.to/4cSliZv
If you need any help, recommendations, or have trouble with any recipes don’t hesitate to reach out. Always happy to help if I can. 😊
Looks good. You could probably sift the egg white powder like with flour to incorporate it evenly & easily
Yes possibly
Can I replace eggwhite powder with something else? It's very rare and expensive where I live...😅
Thank for your answer!
Unfortunately I haven’t found a good substitute.
Carnivor Culinary Creations by Chris, impressive once again
Haha indeed. Thank you so much. 😊❤️
@@ChrisCookingNashville It's my pleasure, thank you for sharing your amazing creations
My pleasure 😊
I apparently need some HELP! I just made a batch and could not get a single one to work. They would never cook enough to flip. They didn't look dry like pancakes - not even after 5 mins on the first side. I got the ingredients correct. What am I doing wrong? Newbie to Carnivore so help would be most appreciated
Hmm… my guess is your heat needs to be turned up. You also might try upping the egg white powder to see if that helps. Your sour cream might have a higher water content to it. You can also let the mix sit in the fridge for a bit to hydrate the egg white powder and then mix again before cooking. You can also add an extra whole egg (so 2 eggs instead of 1) to help stabilize it more.
In Thailand there is no unsweetened heavy cream and there is no egg white powder either.
So I whisk 7 egg yolks with salt and fry this mixture in the pan for about 30 - 40 seconds. A nice, solid egg plate is created. I can then fill them with minced beef, cheese or tuna, etc.
Sounds great 😊👍🏼
👍🏼
Hello friend! Use about 2-3 egg whites for the egg white powder (beat them separately until they are stiff, put them in at the end and don’t over stir), as for heavy cream use whole milk with extra butter (maybe 2 tablespoons)… it should make it close in texture.
@@x-mess whole milk is not avaible in Thailand too. at least I found online white powder
@@SuperBotanica that’s great that you found it! I hope it works!
When it comes to store bought tortillas, I agree they lack flavor and proper texture. But if you had a tortilla authentically made with lard and cooked to perfection. They are full of flavor with amazing texture and you can eat them absolutely plain and won’t stop! I am curious if you got the texture and no egg flavor with your recipe. I’ll give it a go and see. Mahalo for your video.💯🤙🏽
Would love to know what you think! Aloha braddah! 🤙🏼
I should finished watching the video before i asked the question. I was so excited. I made your first version and they tasted great. I messed up the tallow so my finshed product was not pretty but ate them anyway.
Haha that’s okay. Glad you’re here. 😊
I was excited to try these. Unfortunately It didn't work for me. They just kept falling apart. Weather I cooled it for 1 or 2 minutes they just fall apart.
That’s strange. You may have to use more egg white powder to get them to bind more. And maybe try a slightly higher heat on the stove as well. 👍🏼
As usual you answered my question even before I asked it. Yes, there is a better way to make carnivore tortillas. Can't wait to try this one and I also am going to see how far it can be pushed. I'm thinking quick easy taco pizza. IF I can make bigger ones, then burritos. I hear breakfast burritos calling me, again. Oh the wonders we will create. You sir, have revitalized my carnivore journey.
Haha totally. I hope you enjoy this and I’m glad you’re enjoying the videos. 😊
@@ChrisCookingNashville Well that didn't go so good. I had to add over a cup of HWC just to get it a little runny. Then with all the extra liquid it took like 5 minutes for the first side to cook. Tried flipping the thing over and it folded like an omelet. Or it would tear. Or it was crispy. Or it was fine and then the other side would not release from the pan. I've tried for an hour and 1/2. Turned the heat up, turned the heat down. Used more lard, used less lard. I'm sure it's all the HWC I had to add but I don't understand why I needed to. The 1st 1/2 cup made it like thick pancake batter. Like i was trying to make 1/2" thick pancakes back in the day. I even used grams just to be sure I was hitting the exact numbers you had in the card. Oh well. At least nobody saw me give up and dump the leftover batter. Guess were having fish for dinner instead of tacos.
Sorry to hear that. Perhaps the sour cream you used maybe? Or too much egg white powder or gelatin? Very odd that it would take much heavy cream and still be that thick.
Fish tacos!! Yummo
@@pabeader1941I feel your frustration! I pride myself on being good at following directions and when I can’t get a recipe to work it’s maddening!
I need a little help with eggwhite powder before I try this. Seems I may be using too much, which is making inconsistent results in various recipes., (mac n’ cheese noodles cardboard texture and eggy. You mentioned perhaps too much eggwhite powder. Another time mashed potatoes awesome once, then sorta gritty another time.)
Can you tell me the gram weight of a tablespoon of egg white powder?
Hi Jennifer. I’ve ever weighed my egg white powder in any of my recipes. For the Mac n cheese it sounds like too much egg white powder as it will create a dry and spongy consistency if using too much. Give the mashed potatoes it sounds like it was under blended if it was gritty.
🎉can’t wait to try🎉 so excited! thank you a million for all you do for us
You are so welcome! 😊😊😊
fabulous! Air fryers are all the "rage" ...have you tried to experiment with them? I love this recipe and will definately try it! Thank you!
Yes I love my air fryer. Best chicken wings ever. 😁
I loved the music you had with this video! ‘Spicy’ music to go with your spicy tacos! Great job
Thank you 😋
Just curious, these look good and I will try them. Why not just use carb balance tortillas?
Good question. A few things: 1, as a carnivore I don’t want the ingredients that aren’t animal products. 2, I don’t know if some of the ingredients are as clean as they claim they are. I’m no expert but I wonder. 3, low carb stuff in the grocery store usually makes me feel sick, especially if it has wheat fiber and other ingredients like that in it, which stuff like that usually does. If they work for others that’s awesome, but they don’t make me feel good and I find I’m much better off with something like this. 😊
Mine did not turn out at all...wondering if you use a specific sour cream or cream..im from Canada so not sure if i can mimic your stuff exactly...the batter even before i added the cream was thick. Also not sure if the pan ks the problem or what. Any tips?
What was the issue? Did they stick, not hold together, etc.?
Just came across this channel and love love it! Do you have a chips recipe? I've seen all these egg whites recipes but think you're one those ppl that would do it justice. thx
So glad you’re here! I don’t yet but I’m working to see what I can do. 😊
The inbetween guitar music is totally unnecessary, just sayin....
As a musician, it’s totally necessary for my opinion. If you’re here to complain please just move on.
I'm getting blintz vibes. I'm gonna stuff em with ricotta!
Great idea! 😊
😢😢😢😢😢😢 I can't have these 😢😢😢 they are made with everything I'm allergic to😢😢😢😢 i barely can eat egg whites....i never had beef gelatin. What can i do i can't have starch or gluten 😢 sorry i am complex..
I understand. Sorry to hear that. I’d start with a strict elimination diet and go from there to find what you can have and then stick within those lines to begin with. I know that makes recipe creation a lot harder but at least it gives you a place to start from.
Truly want to try this out. What do I look for when shopping for the egg white powder? Very new to this. Also unflavored gelatin?
Hey there! For egg white powder you want the only ingredient to be egg whites. It may be labeled egg white powder or egg white protein powder, but as long as the only ingredient is egg whites they’re the same thing. Anything else in the ingredients will mess with it. I get mine on Amazon usually, and I really like NOW brand egg white protein powder. For gelatin, any unflavored gelatin will work (animal based gelatin). The Knox gelatin in the store is pork based. I buy NOW beef gelatin on Amazon because I can get large containers and it works really well for me. Good questions. 😊👍🏼
Instead of egg white powder..can you add whey protein isolate ..or whey protein powder ..i have tons of this i need to use ..
I’ve never tried or bought any.
What brand of egg white powder do you use?? Please ❤️ and thank you.
Hey Debra! This is the one I have the most experience with. 😊
amzn.to/4cYZDPw
You can sometimes find smaller sizes of it too.
I live in the south, and if I run my oven, it's a special occasion. My question is; can I use my dehydrator for these?
Yes! It actually works even better. I didn’t own one when I did these, but I do now. That’s what I did for this live stream:
th-cam.com/users/liveZUR2DONNea0?si=BxzBbxWTaYaRUD0E
Starting new on carnivore diet and in need of new creative food recipes... Your videos are a breath of fresh air, Thank you!! I just want to ask what is your favorite of gelatin powder and eggs white powder brands? I have never use those things before.
Thank you so much! So glad you’re here and beginning this journey! I like NOW brand for both personally. I’ll link some below for you to check out. 😊
Egg White Powder - amzn.to/4co7OVQ
Gelatin - amzn.to/3TvmXx4
❗️As an Amazon Associate, I earn from qualifying purchases.
Tried twice… did it exactly the way you describe, Chris… but cannot get them to turn out; I try to flip them and they fall apart.
Try increasing the egg white powder. Could be your sour cream has a higher water content.
I hear that baby corn is low in carbs…would you have a recipe for corn tortillas or even cornbread? I am not good at creating recipes but I am good at modifying them.
I don’t currently but that’s an interesting idea. 😊😊😊
I added some buttermilk powder. It was awesome! Thanks
Sounds great! 😊
My first one broke, so I ate it without drying. It could pass for a pancake with the right topping.
😊👍🏼 you might like this video then.
th-cam.com/video/DJI_26f_4RI/w-d-xo.htmlsi=kAi9Nc3k3z3zyztt
What brand of pan did you use ? Those tortillas slid right off. Do you use the same for pancakes?
Hey thank you! I use Imarku pans but I also have started using a sensarte crepe pan for tortillas and pancakes both. Here’s a link to my pans and also one to the crepe pan. 😊
Imarku pans - amzn.to/3ISFWvg
Crepe pan - amzn.to/3IRmX4d
❗️As an Amazon Associate, I earn from qualifying purchases.
Not sure why but spreading with a ladle was an epic fail for me so I just poured it in then picked up the pan and tilted and swirled it around to get the batter to spread in a larger circle. That worked great and these are amazing. Thank you!
However you get it to work. Glad you enjoyed them. 😊👍🏼
You are truly doing the Lords work😁
Well thank ya 😊
Instead 9f melting the butter, could you use brown butter?
I’m sure you could. 😊👍🏼
How would a sifter work to break up the egg white powder cause I feel like everybody's got the lumps
It would break it up fairly well probably, but I find the wire whisk on my hand mixer does a great job.
This recipe is OFF THE CHAIN!!! I just made them. Ruined the first 2 tortillas by not being delicate and turning the heat down. Deliciouso, soft bite and looks like its floury cousin. Carb count for the total recipe 16.3 Protein 25.3 Fat 77.5 . I am going to try them as a crepe substitute with marscapone and and fermented blueberries. Keep Creating Chris!!
I’m so glad you enjoy them! 😊😊😊
Ooooh crepes! I love this idea too.
Definitely. My mom always made chicken and mushroom crepes. I bet a thicker and un-dried version of these would be great to replicate that. 😊
Where did the carbs come from?
Some in the sour cream I would assume. It varies based on what kind you use. Some may be a lot higher than others.
I’m allergic to sour cream😢 I think it’s the rennet they add to it. Could I use Greek yogurt instead?
I think you probably could. You might need more egg white powder depending on the water content of the yogurt.
Mine just turned into scrambled eggs. Would not get hard enough to flip at all. Not sure what I did wrong.
Hmm sounds like an issue with the egg white powder. You may need to add more if the sour cream had a high water content.
What brand of skillet are you using????
These right here. They’re awesome. 😊
amzn.to/48rEFpr
❗️As an Amazon Associate, I earn from qualifying purchases.
Could i substitute gelatin for whole husk psyllium
No the gelatin is what creates flexibility. Without it these may break when you bend them.
If you don’t have sour cream, can you use cottage cheese blend it?
I think so, though I haven’t tried. Might be a bit drier but I would think so.
Where do you get your egg white powder? Does it cook the same as egg white protien powder?
I get mine online from Amazon usually. As long as the only ingredient is egg whites they should be the same thing. Always check the label though. 😊👍🏼
Thanks Chris & Ash. Making carnivore chili today. How perfect to see your new video for tortillas this morning. Have to run to the market and get sour cream. Could this recipe be used for chips for nachos?
I’m not sure but I’m going to try. Thank you for watching. 😊😊😊
Where did you find egg white powder please 😅 thank you 🙏
Here’s one I’m experimenting with currently:
www.sportprotein.com/
Discount Code: SPECIAL12
And here’s the one I used for a long time:
amzn.to/4cSliZv
I always source it online because finding it in stores seems to be nearly impossible.
I tried this a little while ago. Awesome! I’m going to have to practice my technique however. 😂
Haha takes a little practice to know when and how to flip, but you’ll get it down. Your stove and pans will also take some learning to know how it works best. You can make them a bit thicker if need be at first too. 😊
I have chicken flour. Would that work in lieu of the egg white powder?
No the uncooked egg white protein is how this cooks together the way it does to hold together. Chicken flour will make them crumbly and they’ll fall apart.
Can you use psyllium husks in the carnivore diet?
Not in carnivore but if someone is keto or ketovore they could try them and see how their body reacts.